Passatelli in broth

Name: Passatelli in broth
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Breadcrumbs 1 cup; Parmigiano Reggiano PDO cheese to grate 4.2 oz; Eggs (approximately 3) 6 oz; Lemon peel to taste; Nutmeg to taste; Fine salt to taste; Meat broth 4 ¼ cups

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Serving: 4
Cost: Low
Note + the preparation time for the meat broth and the resting time of the dough in the fridge (15-30 min.)

PRESENTATION

Passatelli in broth? It's this heartwarming dish that just screams comfort and tradition, bringing a little piece of Emilia-Romagna to your table—especially around the festive season. I mean, this region is really known for its handmade dishes, and passatelli are no exception. They combine fresh eggs, Parmigiano Reggiano, and breadcrumbs to give you that tender and moist texture everyone loves. Really, really good.

Every family in Emilia-Romagna seems to have their own unique spin on it. Some folks, especially from Romagna or even Marche, might throw in a sprinkle of nutmeg or a hint of lemon zest for that subtle kick. Plus, others might add a touch of flour to get the passatelli just right. And the broth? Those short, noodle-like dumplings soak up all the flavors from a rich capon broth—seriously good.

You end up with these golden strands floating in your bowl, making every bite taste like a warm hug from the Italian countryside. For sure. Holiday tables here often feel incomplete without a big pot of traditional Italian soup like this one. Families gather for seconds, filling the room with laughter and joy. It's really something.

There's this real sense of nostalgia attached to Emilia-Romagna recipes like passatelli, especially when you’re shaping the dough with a classic iron tool—or even a potato masher. It’s like being reminded of stories passed down through generations. People in northern Italy, they swear by the rich, savory flavors from these simple ingredients, making it a go-to for cold winter nights.

While passatelli is definitely Italian comfort food, it’s also a dish that feels special—like you’re tasting something both historic and homemade. Whether you’re following a cherished family recipe or trying it out for the first time, passatelli in broth has a way of making you feel connected to Italian food traditions. You know, it brings everyone together over a pot of something warming and satisfying. Even for folks outside Italy, it's a pretty simple way to bring a little piece of Emilia-Romagna into any kitchen.

INGREDIENTS

Breadcrumbs 1 cup (120 g)

Parmigiano Reggiano PDO cheese 4.2 oz (120 g) - to grate

Eggs 6 oz (170 g) - (approximately 3)

Lemon peel to taste

Nutmeg to taste

Fine salt to taste

To cook: Meat broth 4 ¼ cups (1 l)

Preparation

How to prepare Passatelli in broth

To prepare the passatelli in broth, first, make the Beef Broth following our recipe. Meanwhile, start making the passatelli dough: in a large bowl, pour the breadcrumbs and grated Parmigiano Reggiano 1. Season with nutmeg 2 and grated lemon zest 3.

Beat the eggs separately and add them to the mixture 4. Mix the ingredients with a fork 5, then adjust the salt 6.

Continue kneading with your hands 7 and work it for a long time until you get a firm and elastic dough. Cover the bowl with plastic wrap and let it rest in the refrigerator for about 15-30 minutes 8. After this time, bring the broth to a gentle boil and insert a portion of dough at a time into a potato ricer with holes at least ¼ inch wide 9.

Press the dough directly into the broth and cut the passatelli with a knife to a length of about 2 inches 10. Cook the passatelli just enough for them to float, being careful that the water doesn't boil too violently to avoid breaking them 11. Serve your passatelli in broth immediately 12!

Storage

Passatelli in broth should be consumed as soon as they are ready; if stored cooked, they will lose their texture.

You can store the passatelli dough for up to one day, keeping it tightly sealed with plastic wrap in the refrigerator.

Tip

If you prefer, you can omit the lemon zest.

The traditional tool for making passatelli does not have a specific name other than "ferro per i passatelli," in dialect fèr per i pasatèi. The dough exit holes are about ¼ inch wide, giving each batch of passatelli its characteristic irregular shape.

For the translation of some texts, artificial intelligence tools may have been used.

Passatelli in broth

PRESENTATION

INGREDIENTS

How to prepare Passatelli in broth

Storage

Tip

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